Slow Cooker Beef And Broccoli

Making beef and broccoli at home always felt like chasing that same rich flavor I used to get from restaurant takeout. Slow cooking changed that for me.

When you give beef the right amount of time to cook low and slow, something amazing happens—it breaks down into tender pieces that practically melt when you bite into them.

The sauce gets thick, savory, and coats every single strand of the beef just right.

And the broccoli? Fresh, green, and cooked just enough to stay crisp while soaking up that sticky, garlicky sauce.

Spoon everything over rice and suddenly it’s not just dinner—it’s that meal you look forward to all day.

This is exactly the kind of food that makes staying home feel better than ordering out.

It’s rich, satisfying, full of flavor, and worth every minute of waiting while the slow cooker does its thing in the background.

Every bowl tastes like you planned it days ahead, even though it’s all done with everyday ingredients and a quiet slow cooker bubbling away while you live your life.

Table of Contents

Slow Cooker Beef And Broccoli Recipe

Ingredients

1 kg boneless beef chuck or stewing beef, cut into thin strips
1/2 cup soy sauce
1/2 cup beef broth or water
1/3 cup brown sugar
4 cloves garlic, finely minced
1 tablespoon freshly grated ginger
2 tablespoons oyster sauce
1 tablespoon rice vinegar or white vinegar
1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
2 tablespoons cornflour (cornstarch)
2 tablespoons water (for slurry)
3 cups broccoli florets
2 tablespoons sesame oil or any neutral cooking oil
2–3 green onions, finely sliced (for garnish)
Cooked white rice, for serving
Lime wedges, for serving (optional)

Instructions

In a medium bowl, whisk together soy sauce, beef broth, brown sugar, minced garlic, grated ginger, oyster sauce, vinegar, and red pepper flakes until smooth. Set aside.
Heat a large pan over medium-high heat. Add sesame oil. Sear the beef pieces in batches for 1 to 2 minutes until browned on the edges but not fully cooked through. This step locks in flavor.
Transfer the seared beef to the slow cooker. Pour the prepared sauce mixture over the beef, making sure it covers the meat evenly.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the beef becomes fork-tender.
About 30 minutes before serving, whisk cornflour with 2 tablespoons of water to make a slurry. Stir this into the slow cooker to thicken the sauce.
Steam or blanch broccoli in boiling water for about 2 to 3 minutes until bright green and crisp-tender. Drain and set aside.
Once the sauce in the slow cooker has thickened, gently stir in the cooked broccoli.
Serve hot over a bed of fluffy white rice, garnish with sliced green onions, and add lime wedges on the side if desired for a fresh citrus pop.

Can I Use Frozen Broccoli Instead Of Fresh?

Fresh broccoli gives the dish the best flavor and texture, but frozen broccoli works if used properly.

Add It Near The End: Frozen broccoli should be added during the last 10 to 15 minutes of cooking to avoid it getting too soft.
No Need To Thaw: You don’t need to thaw it beforehand. Just rinse briefly to remove ice crystals.
Cook Separately For Best Results: For bright green, crisp-tender broccoli, steam or microwave it first, then stir it into the thickened sauce just before serving.

Can I Make Slow Cooker Beef And Broccoli Without Browning The Beef First?

Browning the beef before slow cooking adds deep flavor, but skipping this step is possible if you’re short on time.

Searing Builds Flavor: Searing locks in juices and gives a richer, deeper taste to the meat.
Skip It For Convenience: You can add the raw beef straight to the slow cooker, but expect a slightly lighter flavor in the final dish.
Compensate With Extra Seasoning: If you skip browning, adding a splash of soy sauce or oyster sauce at the end can help boost the flavor.

While browning makes the dish taste better, the recipe still works without it.

Why Is My Sauce Too Thin After Cooking?

A thin sauce usually happens if the cornflour slurry isn’t mixed properly or hasn’t cooked long enough.

Cornflour Slurry Must Simmer: The sauce needs to bubble after adding the slurry for the thickening to happen fully.
Use More Slurry If Needed: If the sauce still looks thin, mix another tablespoon of cornflour with water and stir it in. Wait another 10 minutes.
Let It Sit: After turning off the slow cooker, let the dish sit uncovered for 5 to 10 minutes. The sauce will naturally thicken as it cools slightly.

Can I Make Slow Cooker Beef And Broccoli Spicier?

This recipe is flavorful but mild. If you love a spicy kick, you’ve got options to turn up the heat.

Add More Crushed Red Pepper Flakes: Start with a small amount and taste as you go.
Use Fresh Chili Or Chili Paste: Sliced red chilies or a spoon of chili garlic paste stirred into the sauce before cooking works really well.
Serve With Chili Oil: Drizzle chili oil over your bowl right before eating for an extra spicy punch.

Adjust the spice level to match your taste, and it’s easy to make each bowl as mild or spicy as you want.

Can I Use Chicken Instead Of Beef?

Beef is traditional for this dish, but chicken works nicely if you prefer a lighter protein.

Use Boneless Chicken Thighs: Thighs stay juicy during slow cooking and shred easily.
Reduce Cooking Time: Chicken cooks faster, so 3 to 4 hours on low should be enough.
Thicken Sauce The Same Way: You’ll still need the cornflour slurry to get that glossy, rich sauce.

What Type Of Rice Goes Best With Beef And Broccoli?

The right rice makes this meal even better. Here’s what works best with this recipe:

Steamed White Rice: Soft, fluffy, and soaks up the sauce beautifully.
Jasmine Rice: Adds a light floral aroma that complements the savory flavors.
Brown Rice: For a slightly nutty, chewy texture and extra fiber.
Basmati Rice: Longer grains and light flavor work well too if that’s what you have on hand.

How Do I Store Leftover Slow Cooker Beef And Broccoli?

Leftovers from this meal are delicious the next day, and storing them properly keeps everything tasting fresh.

Cool Completely Before Storing: Let the beef, broccoli, and sauce cool to room temperature before transferring to containers.
Use Airtight Containers: Store in the fridge in airtight containers for up to 3 days.
Freeze For Longer Storage: If freezing, keep the broccoli separate for best texture. Freeze for up to 2 months.
Reheat Gently: Warm on the stove over low heat or microwave in short bursts, stirring often. Add a splash of water or broth if the sauce thickens too much when reheating.

Can I Prepare Slow Cooker Beef And Broccoli Ahead Of Time?

Planning ahead makes dinnertime easier. This dish is perfect for prepping early in the day or even the night before.

Make The Sauce Early: Mix all the sauce ingredients and store in the fridge overnight.
Cut The Beef In Advance: Slice and refrigerate the beef the night before to save time in the morning.
Use The Slow Cooker Timer: If your slow cooker has a timer or delay feature, set it to start cooking at your desired time.

How Can I Keep The Broccoli Green And Fresh?

No one wants soggy, pale broccoli in their meal. Keeping it bright and crisp is easier than you think.

Steam Or Blanch Separately: Quickly steaming or blanching broccoli before adding it to the dish helps hold its color and texture.
Ice Water Bath Trick: After steaming, plunging the broccoli into ice water for a minute stops cooking and locks in that bright green look.
Add Right Before Serving: Stir the broccoli in at the last minute so it doesn’t overcook in the hot sauce.